Tiger vs. Dragon Soup - Aarti Sequeira

Ingredients

• Bouquet garni: 1 teaspoon coriander seeds, 1 teaspoon black peppercorns, 2 dried bay leaves, 1 star anise pod
• 1 large leek, rinsed very well; white and light green portion sliced into thin half moons, dark green leaves left intact
• 1 medium carrot, peeled and cut into ¼” slices on the bias
• 1 3-inch thumb ginger, peeled and minced, about ¼ cup
• 2 chicken leg quarters (ie. thigh attached to drumstick), skin on, about 1 pound
• 3 (14-ounce) cans creamed-style corn
• 2 chicken bouillon cubes, crumbled
• 1 teaspoon sesame oil
• 1/4 cup cornstarch
• 1/4 cup cold water
• 2 egg whites
• 1 teaspoon unseasoned rice vinegar
• Kosher salt and freshly ground black pepper
• Soy sauce, for serving
• 4 scallions, chopped finely, white and green parts (reserve some green for final garnish)